salted caramel ice cream & liquid nitrogen

When we went to Teatro earlier this year for their tasting menu, we had one of the best desserts I have ever tasted – caramel ice cream made with liquid nitrogen. The ice cream was so creamy because it didn’t have time to form ice crystals the way it does with a traditional method.  It was amazing!

R and P were with us that night and they asked if we could attempt the ice cream for one of their wedding events last week. Getting to make and eat ice cream and getting to play with liquid nitrogen, how could we say no!

I searched for a recipe and found a great one from Charmian from The Messy Baker.  I made a couple changes, omitting the milk and using only cream.

Making the ice cream on the spot with the liquid nitrogen provided some entertainment while people waited for dessert.  Everyone seemed intrigued with the cloud of smoke coming from the standmixer as the cream and sugar liquid turned into a frozen delight.  The resulting ice cream was delicious and creamy. Definitely a fun and entertaining way to make ice cream.

Congratulations R and P!! Wishing you both a lifetime of happiness!

Salted Caramel Ice Cream

1 1/4 cup granulated sugar, divided
3 1/2 cup whipping cream, divided
1/2 tsp fleur de sel, or any sea salt

In a large pot, heat 1 cup of sugar over medium heat. Stir gently until the sugar starts to melt. When it does, stop stirring but continue to cook the sugar, swirling the skillet occasionally to ensure the sugar melts evenly. The caramel is done when it turns dark amber.

Immediately remove the pan from heat and carefully stir in 1 1/4 cups cream. Continue cooking until all the caramel has dissolved. Pour the caramel into a bowl. Add sea salt and vanilla. Allow the caramel to cool to room temperature. This caramel is delicious, try to save some for the ice cream.

Meanwhile, bring the remaining cream, and remaining 1/4 cup sugar just to a boil. Allow to simmer 15 minutes then set aside to cool.

When both the cream mixture and caramel have cooled to room temperature, remove the skin from the cream mixture and stir it into the caramel. Refrigerate until ready for ice cream.

With your mixer running, add the liquid nitrogen in batches until you get it to ice cream consistency. Be extremely careful when using the liquid nitrogen.

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